Title: Coconut Chicken Fingers
Category: Chicken
Yield: 4 Servings

Ingredients:
1 C. sweetened flaked coconut
1/2 C. flour
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1 1/2 pounds boneless skinless chicken breast halves, cut into 1-inch strips
1 egg, lightly beaten
1/3 C. butter or margarine, melted
Apricot Dipping Sauce (recipe below)

Directions:
Heat oven to 400 degrees. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce, if desired. Apricot Dipping Sauce: Mix 1 C. apricot preserves and 2 T. Dijon mustard until well blended.